Cherry Trifle Recipe

Cherry crunch trifle

Name: Cherry crunch trifle
Total time: 30 min
Yield: Serves 6
Cuisine: British
Ingredients: 500ml tub ready-made custard; 100g dark chocolate broken into pieces; about 300g mini chocolate brownies; 390g jar or 425g tin cherries in kirsch or tinned cherries; 150-200g blueberries; 150g (or rice crispy ones if you prefer) chocolate cornflake cakes; 200ml double cream; 200ml crème fraîche; 4 tbsp icing sugar sifted; fresh cherries or and grated chocolate to serve

Sarah Cook

Published: March 25, 2015 at 3:05 PM

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Serves 6

Easy

Total time: 30 mins

+ chilling

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The best pudding comes in a glass! This easy idea for trifle uses ready made brownies and cornflake cakes, with cherries and blueberries. Topped with custard, cream and chocolate - what's not to love? An ideal dessert for a special dinner with friends or family

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Alternatives

Complete the dish

Try this cherry trifle recipe, then check out our chocolate trifle, sherry trifle and raspberry trifle.

Ingredients

Nutrition

500ml tub ready-made custard
100g dark chocolate

broken into pieces
about 300g mini chocolate brownies
390g jar or 425g tin cherries in kirsch or tinned cherries
150-200g blueberries
150g (or rice crispy ones if you prefer) chocolate cornflake cakes
200ml double cream
200ml crème fraîche
4 tbsp icing sugar

sifted
fresh cherries or and grated chocolate

to serve

Nutrition: per serving

kcal897
fat58.2g
carbs82.2g
fibre3.8g
protein9.6g
salt0.5g

Method

step 1

Put the custard and chocolate pieces into a pan. Gently heat, stirring, until the chocolate has completely melted. Cool with cling film laid directly on the surface of the custard.
step 2

Arrange the brownies in the base of a trifle bowl or 6 individual glasses. Drain the cherries, keeping the liquid, and mix with the blueberries. Spoon over the brownies and drizzle with 4-5 tbsp of the reserved juice. Crush the cornflake cakes a little with a rolling pin and scatter these over the top. Pour over the cooled chocolate custard and chill until ready to serve.
step 3

Whip the double cream with the crème fraîche and icing sugar to soft peaks. Pile on top of the trifle and decorate with fresh cherries and grated chocolate, if you like.

Try our other trifle recipes

Trifle Recipe with Gingerbread, Caramel and Pear

Authors

Sarah Cook

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